Name: Chicken in Bread-thickened Stock with Eggs (Capons in Concy II)
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 6 servings
Cuisine: Medieval
Ingredients: 1 oven-ready chicken; 1l chicken stock; 1 small loaf of bread, crusts removed and torn into pieces; 1 tbsp powder fort; 1/4 tsp saffron, crumbled; salt, to taste; 6 hard-boiled eggs; ground cloves, to dust

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Capons in Concy II (Chicken in Bread-thickened Stock with Eggs)

Capons in Concy (Chicken in Bread-thickened Stock with Eggs) is a traditional Medieval recipe for a classic dish of chicken that's part-roasted, jointed and finished in stock, with the stock being thickened with bread, flavoured with spices and egg whites and finished by being garnished with egg yolks. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Chicken in Bread-thickened Stock with Eggs (Capons in Concy).

prep time

20 minutes

cook time

80 minutes

Total Time:

100 minutes

Serves:

Rating:

Tags : Chicken Recipes Fowl Recipes Bread Recipes British Recipes English Recipes

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Original Recipe

Capons in Concy

(from A Forme of Cury)

Ꞇe capos +̅ ɼoſt ē ryꝫꞇ oꞇe þ^ꞇ þey be noꞇ alf ynowꝫ anꝺ ewe em ꞇo gobe^ꝯ and caſt hē in a poꞇ. ꝺo þ^ꝯꞇo clene brot· eeþ em þat þey be tenꝺur · ꞇa breꝺe +̅ þe self broꞇ anꝺ ꝺrawe iꞇ ỽp y fer^ꝯ · ꞇa ſtɼong pouꝺo ᷑ +̅ afro +̅ alꞇ +̅ caſt þ^ꝯꞇo · ꞇa ayrō +̅ eeþ ē arꝺe. ꞇa ouꞇ þe ꝫol^ꝯ anꝺ hewe þe white· ꞇa þe poꞇ fɼo þe fyre +̅ caſt þe wiꞇe þ^ꝯinne · meſſe þe ꝺi^ꝯ þꝰw^ꞇ +̅ lay þe ꝫoles aboue ole anꝺ flour^ꝯ iꞇ w^ꞇ clowes · +̅ ^ꝯue iꞇ forꞇ·

Translation

Chicken in Bread-thickened Stock with Eggs

Take your chickens and roast them until they are hot, but only half cooked. Cut into serving pieces then place in a pan and add fresh stock. Bring to a boil and cook until tender. Take bread and the cooking stock and mix together until thick. Season with strong powder, saffron and salt. Take eggs and boil until hard. Remove the yolks, whole and shred the whites finely. Take the pot from the fire and add the egg whites. Serve the dish and lay in the yolks, whole, and dust with cloves.

Modern Redaction

Ingredients:

1 oven-ready chicken
1l chicken stock
1 small loaf of bread, crusts removed and torn into pieces
1 tbsp powder fort
1/4 tsp saffron, crumbled
salt, to taste
6 hard-boiled eggs
ground cloves, to dust

Method:

Place the chicken in a roasting tin. Transfer to an oven pre-heated to 200°C and roast for about 60 minutes, or until nicely coloured but not completely cooked.

Remove the chicken from the oven, allow to cool until it can be handled then joint into serving pieces. Place these pieces in a large casserole and pour over the chicken stock. Bring to a boil, reduce to a simmer, cover and cook for about 60 minutes or until the chicken is tender.

Remove the chicken from the pan and set aside to keep warm. Crumble in the bread then add the powder fort, saffron and salt. Stir to combine then bring back to a simmer. Continue simmering until the bread breaks down and the sauce thickens (about 20 minutes).

Remove the yolks from the eggs and set aside. Shred the whites finely and stir into the pottage. Return the chicken pieces to the dish then turn into a serving bowl. Garnish with the egg yolks, dust with a little ground cloves and serve.

Find more Medieval recipes as well as more recipes from the Forme of Cury here.